CN104886502A - Potato cake tailored flour for changing potatoes into staple food - Google Patents
Potato cake tailored flour for changing potatoes into staple food Download PDFInfo
- Publication number
- CN104886502A CN104886502A CN201510215978.4A CN201510215978A CN104886502A CN 104886502 A CN104886502 A CN 104886502A CN 201510215978 A CN201510215978 A CN 201510215978A CN 104886502 A CN104886502 A CN 104886502A
- Authority
- CN
- China
- Prior art keywords
- potato
- flour
- staple food
- full
- cake
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Noodles (AREA)
Abstract
The present invention relates to technical field of food processing. The present invention aims to solve the problems of high processing costs and complex processes in existing potato full flour process, the problems of high molding difficulty, high hardness and poor boiling resistance in existing staple food prepared by the potatoes, and the problems of low content of the potato full flour, high costs of existing preparing potato flour food and the like. The present invention provides potato cake tailored flour for changing potatoes into staple food. The potato cake tailored flour is prepared from 60-80 parts of the potato full flour and 20-40 parts of wheat flour. The potato cake tailored flour is prepared by the following steps: selecting raw materials, carrying out cleaning and peeling, sorting, slicing, blanching, cooling and drying, and milling, mixing the potato full flour and the wheat flour, and preparing cakes. The potato cake tailored flour preparation method is time-saving, simple, convenient, suitable for popular consumption, and conducive to promotion. The potato cake tailored flour realizes potato flour factory production, and has a stable quality; the staple food is easy molding, has tenacity, is nutritious, and has a good taste. No additive is added, so that safety, health and green of food can be ensured, and using potato as a staple food to consume is promoted. The potato cake tailored flour promotes China's sustainable development of agriculture and benefits nutrition and health.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of Potato Cake class tailored flour of potato staple food grain.
Background technology
China's grain increases production year after year in recent years, stock is plentiful, grain ration has safely definitely guarantee, but consider future longer one period China's grain demand remain rigidity growth trend, wheat, paddy rice, the large staple food grain of corn three is by cultivated land resource, the constraint of water resource and the impact of planting benefit, volume increase space is little, cost is high, and the volume increase space of potato is very large, cost is lower, in order to promote China's agricultural sustainable development, ensure grain security, this year, the Ministry of Agriculture proposed potato, namely our potato of often saying is as the main substitute of agricultural restructuring, advance potato staple food grain.Potato is expected to the fourth-largest staple food grain become after wheat, corn, paddy rice.Estimate that the potato of the year two thousand twenty more than 50% will consume as staple food grain.
Potato, formal name used at school potato, also known as potato, potato, foreign sweet potato etc.Potato originates in South America alpine region, and 18th century imported China into, and major production areas is distributed in the areas such as Southwestern China, northwest, northeast.On Dietetic Custom, potato is dish on common people's dining table but not staple food.But in trophic component, potato but follows rice, wheat more close, and differs far away with vegetables.
Potato production promoting space is large, nutritive value is higher, the diet structure of urban and rural residents can be improved, compare with wheat, paddy rice, the large staple food grain of corn three, potato also has the mineral matters such as the carrotene that do not have in wheat and rice and potassium except the carbohydrate containing needed by human, protein, dietary fiber, is more of value to the nutrition of people with healthy.
Present employing potato makes wheaten food, raw material is not potato entirely, owing to not containing mucedin in potato, shaping difficulty, large, the coctolabile problem of hardness is there is when making the staple food products such as steamed bun, noodles, therefore grind by potato the potato full-powder made in the feed and only account for 35%-40%, remaining part needs to add wheat flour, when obvious existing mealy potato makes wheaten food, mealy potato is not primary raw material, primary raw material remains wheat flour, cause the cost making potato wheaten food at present higher, the low consumption of mealy potato becomes the subject matter of restriction potato staple food grain.
Because potato contained humidity is more, compare wheat, corn and paddy rice, the more difficult storage of potato.In order to solve storage problem, potato is processed into potato full-powder by way exactly most effectively, and full powder can preserve more than 15 years at normal temperatures.Potato is processed into farina by current domestic most enterprise.Full powder and starch are very different, and full powder is the face of wearing into potato, and be full of vitamin ingredients and the material such as starch, carbohydrate, current processing cost is higher, operation more complicated; Farina is then potato is pulverized backlash to add appropriate water, the white powder precipitated after filtering, and the inside has lacked carbohydrate and other many nutritional labelings, and the shelf-life only has 2 years, cannot meet long-term storage requirement.What therefore potato full-powder was processed applies the core and key that also become potato staple food grain.
Beijing the Chinese Academy of Agricultural Sciences machining, scientists is carrying out the research of potato staple food grainization always.After the Spring Festival in 2014, the potato noodles that potato full-powder content reaches 20% are successfully produced, and technology improves constantly afterwards, in August, 2014, containing the product testing success of potato powder 40%.Secret formula is then introduce to improve flexible special plant albumen in potato full-powder.The powdery product that fresh potato obtains through dehydrating is referred to as potato full-powder, but potato full-powder is not containing mucedin, when making steamed bun, noodles, and the technology barrier such as there is shaping difficulty, treacle is raised difficult questions, hardness is large.Therefore, when potato full-powder makes noodles, steamed bun etc., potato full-powder content is low, and when improving potato full-powder content, shaping is again insoluble problem.
Summary of the invention
The present invention is higher in order to solve existing full potato starch processing cost, operation more complicated; And there is shaping difficulty, hardness large, coctolabile problem during the existing full potato starch making staple food products such as steamed bun, noodles, full potato starch content is low, makes the high in cost of production problem of potato wheaten food, provides a kind of Potato Cake class tailored flour of potato staple food grain.
The present invention is realized by following technical scheme: a kind of Potato Cake class tailored flour of potato staple food grain, is prepared from by the raw material of following weight portion: full potato starch 60-80 part, wheat flour 20-40 part.
Optimization formula is: full potato starch 75 parts, wheat flour 25 parts.
Utilize the Potato Cake class tailored flour of above-mentioned potato staple food grain to prepare Potato Cake, preparation method is: get full potato starch in proportion, wheat flour adds cold water and face after mixing, make Potato Cake, potato cake.
The preparation method of described full potato starch comprises the steps:
(1) select raw material: choose that eye is shallow, potato shape is good, potato yellowish pink white, content of reducing sugar is low, the poor kind of solanine, removing mildew and rotten block, and the raw material chosen is sent into water punching, water ballast formula private library;
(2) clean, remove the peel, select: potato is delivered in rotary drum washer by water ballast and cleaned up, adopt the cortex that diamond dust skinning machine removing 0.3-0.6mm is thick, adopt clear water spray irrigation after peeling, again pick removing eye and pathology potato, qualified potato again cleans, sprays;
(3) cut into slices: the potato that cleans up after peeling is sent in cutting machine and cut into the thick thin slice of 1.5-10mm, cut into slices laggard enter in edible brine pit bath wash, remove the starch on surface;
(4) blanching: cleaned potato chips is sent into blanching, boiling, conveying integrated precooker 94-100 DEG C of boiling 8-10min;
(5) cool, dry: well-done potato chips adopts normal-temperature water cleaning to be cooled to room temperature, then water ballast sends into material water separator, water filtration precipitation Posterior circle utilizes, and potato grain sends into the oven dry carrying out three phases in baking oven, dries 2-2.5h for first stage: 60-80 DEG C, dry 1-1.5h for second stage: 40-60 DEG C, dry 1-1.5h, be then cooled to normal temperature, make moisture≤8% of potato grain for phase III: 30-40 DEG C, through special color code pickout apparatus, select white qualified finished product and store;
(6) powder process: the potato grain of storage is crushed to 80-100 order with flour mill.
The Potato Cake class tailored flour of potato staple food grain of the present invention can make Potato Cake, potato cake class.
The eating method of Potato Cake class: two-sided bake edible.Shallot, vegetables, meat can be rolled up, dip in sesame paste, sweet fermented flour sauce, barbecue etc. edible.Can be cut into small pieces, or make shape with different mould, also can pinch into oily cake shape, enter pot simultaneously and explode into potato cake, take the dish out of the pot simultaneously, the consistent eating mouth feel of color and luster is better.
Full potato starch of the present invention has exquisiteness that flour do not reach, soft, with other flour and small coarse cereals with the use of, rationally remain potato and the original nutritional labeling of coarse cereals and pure quality.Prepare potato staple food process to save time, simply, conveniently, be applicable to popular edible, consumer is easy to accept also to be beneficial to popularization, achieves the large-scale industrialized production of mealy potato, constant product quality; Also solve simultaneously fresh potato can not long-time storage and potato ratio improve after the problem of not easy-formation, staple food is easily shaping, sustained, comprehensive nutrition, good mouthfeel, has the fragrant of potato uniqueness.The potato steamed bun produced, noodles, cake class, or steam or join meat, dish frying-toasting, also can dip in sauce and eat, taste is changeable, musculus cutaneus, the dumpling skin class of producing, toughness foot, chews strength, cold food heat food, drain the pasta class in the coarse cereals river produced, in pressing process, river scooping noodles not easy fracture, can cold and dressed with saucely also can heat eat.
In Potato Cake class prepared by the present invention, the content of full potato starch is up to 60%, reach as high as 80%, any food additives are not added in potato muffin, ensure that the safe, healthy of food, green, mealy potato improves as the content of primary raw material, promotes that potato is consumed as staple food grain further.Because the volume increase space of potato is very large, cost is lower, can promote China's agricultural sustainable development.Potato also has the mineral matters such as the carrotene that do not have in wheat and rice and potassium except the carbohydrate containing needed by human, protein, dietary fiber, is more of value to the nutrition of people with healthy.
The invention solves owing to not containing mucedin in potato, shaping difficulty, large, the coctolabile problem of hardness is there is when making the staple food products such as steamed bun, noodles, the content of full potato starch is up to 60%, reach as high as 80%, reduce the cost of manufacture of staple food grain, be easy to promote, improve the prospect that the marketization is produced.
Detailed description of the invention
Embodiment 1: a kind of Potato Cake class tailored flour of potato staple food grain, is prepared from by the raw material of following weight portion: full potato starch 75 parts, wheat flour 25 parts.The preparation method utilizing described Potato Cake staple food grain tailored flour to prepare Potato Cake is: get full potato starch in proportion, wheat flour adds cold water and face after mixing, make Potato Cake, potato cake.
The preparation method of described full potato starch comprises the steps:
(1) select raw material: choose that eye is shallow, potato shape is good, potato yellowish pink white, content of reducing sugar is low, the poor kind of solanine, removing mildew and rotten block, and the raw material chosen is sent into water punching, water ballast formula private library;
(2) clean, remove the peel, select: potato is delivered in rotary drum washer by water ballast and cleaned up, adopt the cortex that diamond dust skinning machine removing 0.3mm is thick, adopt clear water spray irrigation after peeling, again pick removing eye and pathology potato, qualified potato again cleans, sprays;
(3) cut into slices: the potato that cleans up after peeling is sent into dicer and cut into the thick thin slice of 1.5mm, cut into slices laggard enter in edible brine pit bath wash, remove the starch on surface;
(4) blanching: cleaned potato chips is sent into blanching, boiling, conveying integrated precooker 94 DEG C of boiling 10min;
(5) cool, dry: well-done potato chips adopts normal-temperature water cleaning to be cooled to room temperature, then water ballast sends into material water separator, water filtration precipitation Posterior circle utilizes, and potato grain sends into the oven dry carrying out three phases in baking oven, the first stage: dry 2.5h for 60 DEG C, second stage: dry 1h for 60 DEG C, phase III: dry 1.5h, be then cooled to normal temperature, make moisture≤8% of potato grain for 30 DEG C, through special color code pickout apparatus, select white qualified finished product and send into warehouse for finished product storage;
(6) powder process, packaging: the potato grain of storage is crushed to 80-100 order with flour mill.
Embodiment 2: a kind of Potato Cake class tailored flour of potato staple food grain, is prepared from by the raw material of following weight portion: full potato starch 60 parts, wheat flour 40 parts; The preparation method utilizing described Potato Cake staple food grain tailored flour to prepare Potato Cake is: get full potato starch in proportion, wheat flour adds cold water and face after mixing, make Potato Cake, potato cake.
In the preparation method of described full potato starch: the cortex that potato removing 0.5mm is thick, dicer cuts into the thick thin slice of 5mm; Blanching, boiling, conveying integrated precooker 97 DEG C of boiling 9min; Drying course is: the first stage: dry 2.2h, second stage for 70 DEG C: dry 1.5h, the phase III for 40 DEG C: dry 1.3h, be then cooled to normal temperature, make moisture≤8% of potato grain for 35 DEG C.All the other steps are with method described in embodiment 1.
Embodiment 3: a kind of Potato Cake class tailored flour of potato staple food grain, is prepared from by the raw material of following weight portion: full potato starch 80 parts, wheat flour 20 parts; The preparation method utilizing described Potato Cake staple food grain tailored flour to prepare Potato Cake is: get full potato starch in proportion, wheat flour adds cold water and face after mixing, make Potato Cake, potato cake.
In the preparation method of described full potato starch: the cortex that potato removing 0.6mm is thick, dicer cuts into the thick thin slice of 10mm; Blanching, boiling, conveying integrated precooker 100 DEG C of boiling 8min; Drying course is: the first stage: dry 2h, second stage for 80 DEG C: dry 1.3h, the phase III for 50 DEG C: dry 1h for 40 DEG C, be then cooled to normal temperature, make moisture≤8% of potato grain, all the other steps are with method described in embodiment 1.
The testing result of the Potato Cake class tailored flour of potato staple food grain is in table 1, and test basis is: GB/T5508-2011, GB/T5509-2008 etc.:
Table 1
The eating method of Potato Cake class: electricity consumption cake gear brush oil two-sided bake edible.Shallot, vegetables, meat can be rolled up, dip in sesame paste, sweet fermented flour sauce, barbecue etc. edible.Can be cut into small pieces, or make shape with different mould, also can pinch into oily cake shape, enter pot simultaneously and explode into potato cake, take the dish out of the pot simultaneously, the consistent eating mouth feel of color and luster is better.Potato Cake staple food grain tailored flour of the present invention not only can make Potato Cake, also can make potato cake class.
Claims (4)
1. a Potato Cake class tailored flour for potato staple food grain, is characterized in that: be prepared from by the raw material of following weight portion: full potato starch 60-80 part, wheat flour 20-40 part.
2. the Potato Cake class tailored flour of a kind of potato staple food grain according to claim 1, is characterized in that: be prepared from by the raw material of following weight portion: full potato starch 70 parts, wheat flour 30 parts.
3. utilize the Potato Cake class tailored flour of a kind of potato staple food grain described in claim 1 or 2 to prepare the method for Potato Cake class, it is characterized in that: get full potato starch in proportion, wheat flour adds cold water and face after mixing, make Potato Cake, potato cake.
4. the Potato Cake class tailored flour of a kind of potato staple food grain according to claim 1 and 2, is characterized in that: the preparation method of described full potato starch comprises the steps:
(1) select raw material: choose that eye is shallow, potato shape is good, potato yellowish pink white, content of reducing sugar is low, the poor kind of solanine, removing mildew and rotten block, and the raw material chosen is sent into water punching, water ballast formula private library;
(2) clean, remove the peel, select: potato is delivered in rotary drum washer by water ballast and cleaned up, adopt the cortex that diamond dust skinning machine removing 0.3-0.6mm is thick, adopt clear water spray irrigation after peeling, again pick removing eye and pathology potato, qualified potato again cleans, sprays;
(3) cut into slices: the potato that cleans up after peeling is sent into dicer and cut into the thick thin slice of 1.5-10mm, cut into slices laggard enter in edible brine pit bath wash, remove the starch on surface;
(4) blanching: cleaned potato chips is sent into blanching, boiling, conveying integrated precooker 94-100 DEG C of boiling 8-10min;
(5) cool, dry: well-done potato chips adopts normal-temperature water cleaning to be cooled to room temperature, then water ballast sends into material water separator, water filtration precipitation Posterior circle utilizes, and potato grain sends into the oven dry carrying out three phases in baking oven, dries 2-2.5h for first stage: 60-80 DEG C, dry 1-1.5h for second stage: 40-60 DEG C, dry 1-1.5h, be then cooled to normal temperature, make moisture≤8% of potato grain for phase III: 30-40 DEG C, through special color code pickout apparatus, select white qualified finished product and store;
(6) powder process: the potato grain of storage is crushed to 80-100 order with flour mill.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510215978.4A CN104886502A (en) | 2015-04-30 | 2015-04-30 | Potato cake tailored flour for changing potatoes into staple food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510215978.4A CN104886502A (en) | 2015-04-30 | 2015-04-30 | Potato cake tailored flour for changing potatoes into staple food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104886502A true CN104886502A (en) | 2015-09-09 |
Family
ID=54019811
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510215978.4A Pending CN104886502A (en) | 2015-04-30 | 2015-04-30 | Potato cake tailored flour for changing potatoes into staple food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104886502A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527476A (en) * | 2019-01-23 | 2019-03-29 | 成都久森农业科技有限公司 | It is a kind of naturally to eat fresh Potato Cake and preparation method thereof fastly |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1095895A (en) * | 1993-05-29 | 1994-12-07 | 江洪 | Health-caring biscuit |
| CN1182542A (en) * | 1996-11-20 | 1998-05-27 | 张伟 | Steamed and baked flour food added in potato |
| CN1430900A (en) * | 2002-05-26 | 2003-07-23 | 王勇 | Potato biscuit and its preparing method |
| CN103110093A (en) * | 2011-11-17 | 2013-05-22 | 周钤 | High-protein roughage flour |
| CN104542858A (en) * | 2014-12-25 | 2015-04-29 | 中国农业科学院农产品加工研究所 | High-calcium potato biscuit and preparation method thereof |
-
2015
- 2015-04-30 CN CN201510215978.4A patent/CN104886502A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1095895A (en) * | 1993-05-29 | 1994-12-07 | 江洪 | Health-caring biscuit |
| CN1182542A (en) * | 1996-11-20 | 1998-05-27 | 张伟 | Steamed and baked flour food added in potato |
| CN1430900A (en) * | 2002-05-26 | 2003-07-23 | 王勇 | Potato biscuit and its preparing method |
| CN103110093A (en) * | 2011-11-17 | 2013-05-22 | 周钤 | High-protein roughage flour |
| CN104542858A (en) * | 2014-12-25 | 2015-04-29 | 中国农业科学院农产品加工研究所 | High-calcium potato biscuit and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 张恕玉等: "《最可口的家常主食》", 31 January 2013, 青岛出版社 * |
| 张长生: "《中国优质专用薯类生产与加工》", 31 August 2002, 中国农业出版社 * |
| 李富利: "浅谈马铃薯全粉", 《内蒙古农业科技》 * |
| 杜连启等: "《薯类食品加工技术》", 30 September 2010, 化学工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527476A (en) * | 2019-01-23 | 2019-03-29 | 成都久森农业科技有限公司 | It is a kind of naturally to eat fresh Potato Cake and preparation method thereof fastly |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Zhang et al. | Progress of potato staple food research and industry development in China | |
| CN104886504A (en) | Potato whole flour and staple food prepared by employing same | |
| CN103519060B (en) | A kind of multipurpose corn nourishment flour and production method thereof | |
| CN102511756B (en) | Production process of purple sweet potato egg rolls | |
| CN103461958A (en) | Making method of balsam pear-containing soybean paste | |
| CN105284983A (en) | Coarse cereal bread flour and preparation method thereof | |
| CN103053936B (en) | Rose-flavored rice crust and method for making same | |
| CN104664012A (en) | Potato caramel treats and preparing method thereof | |
| CN107801909A (en) | A kind of vegetable noodles processing method and preparation method thereof | |
| CN104187355A (en) | Five-cereal crisp chip and production technology thereof | |
| CN105211247A (en) | A kind of coarse cereals biscuit | |
| CN102652551A (en) | Stuffing of cooked wheaten food and preparation method thereof | |
| CN104905088A (en) | A specific flour for potato dough skin and dumpling wrappers to make potatoes as a staple food | |
| CN104905180A (en) | Special potato noodle type powder for using potatoes as staple food | |
| CN103919046B (en) | The preparation method of pineapple rice crust | |
| CN106106616A (en) | A kind of Semen Maydis grain rice edible fungi tailored flour for bread and production method thereof | |
| CN107183122A (en) | A kind of compounding sea fresh bone meal biscuit | |
| CN103947932B (en) | The preparation method of Kiwi berry rice crust | |
| CN103919042B (en) | The preparation method of strawberry flavor crispy rice | |
| CN103222489B (en) | Chestnut butter bread | |
| CN103099153A (en) | Heat-clearing anti-acne potato chips and preparation method thereof | |
| CN104886502A (en) | Potato cake tailored flour for changing potatoes into staple food | |
| CN103053937B (en) | Codfish rice crust and method for making same | |
| CN104381406A (en) | Delicious leisure biscuit and preparation method thereof | |
| CN107594335A (en) | A kind of potato noodles and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150909 |